Operations

New restaurant equipment and back-of-the-house technology

With expansion a priority again, full-service brands rev up their fast-casual ventures

By Peter Romeo on Dec. 11, 2020

What’s the field look like? Here’s a rundown of several well-fueled growth vehicles and where their development stands.

Massachusetts opts for different ways of making restaurants safer

By Peter Romeo on Dec. 09, 2020

Measures taking effect on Sunday will cap restaurant stays at 90 minutes and limit parties to six people, but capacities will not be reduced.

Operations

Shorter menus bring new kitchen efficiencies

By Peter Romeo on Dec. 07, 2020

With fewer items to prepare during the pandemic, operations could study their back-of-house operations and eliminate complexity. Will the savings in time and labor survive the return to normal?

Operations

Facebook releases data on how small businesses are faring around the world

By Patricia Cobe on Dec. 07, 2020

The latest survey reveals the impact of the pandemic on restaurant owners and other retailers worldwide.

Operations

Transforming a restaurant kitchen into a video studio

By Patricia Cobe on Dec. 07, 2020

In the days of Zoom, kitchens have become video studios.

Operations

How the restaurant industry continues to adapt to the pandemic

Sponsored content from our partner NCR on Dec. 07, 2020

This year’s coronavirus pandemic has forced restaurant operators all over to adapt and shift gears—to alter their business strategies to meet the demands of the time.

Operations

Streamlining the menu: How to save labor without sacrificing variety

Sponsored content from our partner Tyson Foodservice on Dec. 07, 2020

The challenges of 2020 have forced many operators, both commercial and noncommercial, to reevaluate their menus and trim the offerings down to mostly customer favorites.

Operations